Northern Italian Pumpkin Gnocchi With Sage Butter

Recipe by Eismeer
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut pumpkin in wedges and let roast until tender in the oven at 200°C (45min.).
  • Transfer cooled, mashed pumpkin to a bowl, add potatoes, flour, salt, pepper, 50g parmesan and the two eggs until a firm dough forms (amount of flour can vary according to egg size).
  • Form dough to long rolls and cut into pieces (about 1,5 cm).
  • Bring salted water to a boil and cook gnocchi until they rise to the surface.
  • Melt butter in a pan and add sage. Let sage fry a bit.
  • Garnish the gnocchi with sage butter and sprinkle with parmesan (or smoked ricotta).
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